Serves: 2
Prep Time: 15 mins
Cook Time: 20 mins


INGREDIENTS

• 1 red onion, diced
• 2 potatoes, diced
• 1 large carrot, diced

Marinate mix:

• 500g chicken thighs/meats (with or without bone)
• 1 tbsp light soy sauce
• 1 tsp sugar
• 1 tsp cornflour

Sauce mix:

• 1 tbsp oyster sauce
• 1 tsp light soy sauce
• 1 dash of dark soy sauce
• 1 tsp concentrated chicken stock (optional) – mixed with 150 ml water
• 1 tsp cornflour (for thickening)
• 2 bay leaf
• 1 dash of sugar and pepper or to taste

DIRECTIONS

1. Place marinate mix in a medium bowl. Cover and refrigerate for at least 30 mins.
2. Heat oil with medium heat and saute onion until fragrant. 
3. Add in all ingredients and sauce mix. Stir well to coat all content.
4. Cover lid and simmer with medium heat until all are cooked. Thicken with cornflour paste if necessary. 
5. Serve with white rice and enjoy.

Source: http://food-4tots.com/2008/05/28/chicken-and-potato-stew/

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Labels: asian, carrot, chicken, chinese, potato, recipes, stew